Chinese cabbage ham rolls

Name: Chinese cabbage ham rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head Chinese cabbage (about 1,5 kg); 1 can(s) (425 ml, 240 g) Apricots; 150 g Walnut kernels; 150 g Fresh cream; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 thin slices of cooked ham (approx. 20 g each); 3 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 200 g Long grain rice; 1 (approx. 200 g) red pepper; 50 g Apricot Jam; 3 TABLESPOONS Lemon juice; 2 TEASPOONS Cornstarch; 7-10 Tbsp flat leaf parsley; 12 little wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head Chinese cabbage (about 1,5 kg)
1 can(s) (425 ml, 240 g) Apricots
150 g Walnut kernels
150 g Fresh cream
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 thin slices of cooked ham (approx. 20 g each)
3 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
200 g Long grain rice
1 (approx. 200 g) red pepper
50 g Apricot Jam
3 TABLESPOONS Lemon juice
2 TEASPOONS Cornstarch
7-10 Tbsp flat leaf parsley
12 little wooden skewers

Directions

1
Cut off about 24 Chinese cabbage leaves individually and cut out the stalk. Wash the leaves and let them drain. If necessary, cut the remaining Chinese cabbage into strips. Blanch cabbage leaves in boiling water for about 1/2 minute. Take them out carefully and let them drip off. Drain apricots on a sieve and cut into small cubes. Coarsely chop the walnuts.
2
Mix the apricots, up to about 40 g, walnuts, crème fraîche and egg yolk and season with salt and pepper. Place 2 Chinese cabbage leaves on top of each other. Place one slice of ham on top of each and spread the apricot and walnut mixture on top. Whip the edges of the cabbage leaves over the filling and roll up into small rolls. Stick together with wooden skewers. Heat 2 tablespoons of oil in a frying pan and fry the rolls all around for about 5 minutes at medium heat. Season with salt and pepper. Deglaze with broth and braise under closed lid at low heat for 10-15 minutes. Meanwhile cook the rice in boiling salted water for 15-20 minutes. Drain if necessary. Clean, wash and cut the peppers into small cubes. Remove Chinese cabbage rolls from the pan and keep warm. Drain the stock and put aside. Heat the remaining oil and steam the peppers for about 3 minutes.
3
Deglaze with broth and braise under closed lid at low heat for 10-15 minutes. Meanwhile cook the rice in boiling salted water for 15-20 minutes. Drain if necessary. Clean, wash and cut the peppers into small cubes. Remove Chinese cabbage rolls from the pan and keep warm. Drain the stock and put aside. Heat the remaining oil and steam the peppers for about 3 minutes. Take out half of it and mix it with the rice. Add the remaining apricots and Chinese cabbage and braise for about 2 minutes. Add jam, lemon juice and stock one after the other and bring to the boil. Mix starch and 2 tablespoons of cold water and thicken the sauce slightly. Season to taste with salt and pepper. Arrange the Chinese cabbage rolls and sauce on a plate and serve garnished with parsley as desired. Serve with paprika rice
4
Take out half of it and mix it with the rice. Add the remaining apricots and Chinese cabbage and braise for about 2 minutes. Add jam, lemon juice and stock one after the other and bring to the boil. Mix starch and 2 tablespoons of cold water and thicken the sauce slightly. Season to taste with salt and pepper. Arrange the Chinese cabbage rolls and sauce on a plate and serve garnished with parsley as desired. Serve with paprika rice